Study on the rheological properties and volatile release of cold-set emulsion-filled protein gels

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 47, 2014, Pages 11420-11428

  Mao, Like ^a,b   Roos, Yrjö H ^b   Miao, Song ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

emulsion; partition coefficient; protein gel; release rate; rheology; volatile

Indexed keywords

ELASTIC MODULI; EMULSIFICATION; EMULSIONS; GELATION; OIL SHALE; PROTEINS; RHEOLOGY; VOLATILE ORGANIC COMPOUNDS;

PARTITION COEFFICIENT; PROTEIN GEL; RELEASE RATE; RHEOLOGICAL PROPERTY; VOLATILE; VOLATILE COMPOUNDS; WATER HOLDING CAPACITY; WHEY PROTEIN ISOLATE;

GELS;

EMULSION; GEL; OIL; PROTEIN; VOLATILE ORGANIC COMPOUND; WATER;

CHEMISTRY; COLD; CONFOCAL MICROSCOPY; EMULSION; FLOW KINETICS; GEL;

COLD TEMPERATURE; EMULSIONS; GELS; MICROSCOPY, CONFOCAL; OILS; PROTEINS; RHEOLOGY; VOLATILE ORGANIC COMPOUNDS; WATER;

EID: 84914163535     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf503931y     Document Type: Article

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